Cabbage pudding and catalonia

Cabbage pudding and catalonia
Cabbage pudding and catalonia 5 1 Stefano Moraschini


cabbage PUDDING 01297 CATALONIA 4 PEOPLE 1 cabbage INGREDIENTS from around 1 500 g ball of Catalonia from about 500 g, 1 cup of cream, 120 g cooked ham, 60 g Parmesan cheese, 2 eggs, 1 pinch of nutmeg, salt and pepper.

Preparation: 2 hours difficulty: Medium Clean PROCEDURE Catalonia by removing the damaged leaves and core; wash in plenty of water and cook in lightly salted boiling water for a quarter of an hour.

Meanwhile prepare the cabbage by removing the leaves from the core, eliminating those tougher outer and thicker central rib; wash well and tuffatele, a few at a time, in boiling water where you cook the time it takes for you to help loosen.

With a skimmer, drain and gently to dry on a tea towel.

Utilizzatene a part to line the bottom and sides of a buttered, then cover with the ham cut into thin slices.

Join Catalonia that have drained, carefully wrung, coarsely chopped and mixed with eggs, cream, parmesan, salt, pepper and nutmeg.

Cover with the remaining cabbage leaves and place the Pan in a larger pan filled with a little water (200°) for an hour.

When cooked turn the pie on a serving platter, let rest for 10 minutes and serve immediately.

Cabbage pudding and catalonia


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